Yuzu-Butter Poached Lobster with...Yuzu-Butter Poached Lobster with Ginger-Lemongrass Emulsion

An exquisite Michelin-star fusion of succulent poached lobster, silky yuzu-infused butter, and a delicate ginger-lemongrass emulsion, finished with crispy black rice shards.

Ingredients

Cooking Instructions

1. 01

   Prepare lobster: Gently insert a bamboo skewer lengthwise through the center of each lobster tail to keep them straight during poaching. Set aside in the refrigerator.

2. 02

   Make the black rice crisp: Blend cooked black rice, 100ml water, and tapioca starch until completely smooth. Spread the paste thinly onto a silicone baking mat. Bake at 100°C (212°F) for 1 hour until completely dehydrated and brittle. Break into shards and flash-fry in hot oil at 180°C (356°F) for 5 seconds until puffed, then drain on paper towels.

3. 03

   Infuse the poaching butter: Melt 200g of unsalted butter in a small, deep saucepan over low heat. Add the bruised lemongrass and yuzu juice. Bring to, and maintain, a steady temperature between 60°C and 65°C (140°F-150°F).

4. 04

   Create the emulsion: In a separate small saucepan, sweat the minced shallot and grated ginger with a small pat of butter. Deglaze with mirin and reduce by half. Pour in the dashi stock and simmer for 10 minutes. Strain through a fine-mesh chinois, return to low heat, stir in the heavy cream, and emulsify by vigorously whisking in the remaining 50g of cold cubed butter. Season with a pinch of salt and keep warm.

5. 05

   Poach the lobster: Submerge the skewered lobster tails into the yuzu-butter bath. Poach gently for 6 to 8 minutes until just opaque and tender. Remove from the butter, discard the skewers, and slice into clean medallions.

6. 06

   Assemble and plate: Spoon a warm pool of the ginger-lemongrass emulsion onto the center of two heated shallow bowls. Arrange the lobster medallions elegantly over the sauce. Garnish with finger lime pearls, micro cilantro, and shards of the crispy black rice tuile.